Thanks for the recipe and the tips. My nephew (David is in the 8th grade) and I were having a lengthy conversation about biscuits just this weekend and I was lamenting my flat, "hockey puck" biscuits. He must have a lighter hand than I because he has good luck with his and was attempting to share some tips and tricks with me. Imagine the surprise of seeing this blog this very week and feeling that there is hope to produce a wonderful, light and flaky biscuit, even for me! I can't wait to share the recipe with him and see what he thinks of it. Biscuit-baking blood does not run through our Minnesota veins, so we can use all the help we can get. Becky, I want to manage your expectations: this doesn't make a typical light, tall, flaky biscuit. It's a biscuit/yeast roll clone - tender, tasty, but not particularly high rising, with a bit of chew, rather than crumble... Tell David THANK YOU for carrying the baking tradition into the next generation! PJH

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